She Strengthens

Revamping the Humble Eggplant: A Flavorful Twist on Shepherd’s Pie

Eggplant often gets a bad rap, either being soggy and flavorless or heavily breaded and fried. But what if we told you there’s a way to elevate this underrated vegetable to new heights? Introducing our Italian-inspired vegetarian shepherd’s pie, where eggplant takes center stage.

The Perfect Filling

To start, we oven-roast the eggplant in a heavy-bottomed pan to bring out its natural sweetness. Then, we combine it with sautéed mushrooms, onions, crushed tomatoes, and olives to create a rich, chunky vegetable filling. This flavorful mixture is then topped with a creamy layer of cooked polenta and broiled to perfection.

A Match Made in Heaven: Eggplant and Polenta

Our polenta is cooked to a creamy consistency, infused with the subtle tang of Parmesan cheese. When paired with the eggplant and mushroom mixture, the result is nothing short of magical. The textures and flavors meld together seamlessly, creating a dish that’s both comforting and sophisticated.

Tips and Tricks

For this recipe, it’s essential to use a well-seasoned or enameled cast iron skillet to achieve the perfect caramelization on the eggplant. If you don’t have one, don’t worry! A heavy-bottomed ovenproof skillet will do the trick.

The Recipe

Yield: 6 to 8 servings
Difficulty: Easy
Total Time: 1 hour 45 minutes

For the Filling:

• 3 tablespoons olive oil
• 1 1/2 pounds Japanese eggplant, diced
• 1 pound cremini mushrooms, stems trimmed and quartered
• 1/3 cup dry red wine
• 1/2 medium yellow onion, diced
• 1 teaspoon dried oregano
• 3/4 teaspoon red pepper flakes
• Kosher salt
• 5 medium garlic cloves, minced
• 1/2 cup green olives, pitted and coarsely chopped
• 1 (14-1/2-ounce) can crushed tomatoes
• 1 cup water
• Freshly ground black pepper

For the Polenta and Assembly:

• 3 cups water, plus more as needed
• 2 cups whole milk
• 2 teaspoons kosher salt
• 1 1/2 cups polenta (or coarsely ground cornmeal)
• 1/2 cup finely grated Parmesan cheese (about 1 1/2 ounces)
• 1 1/2 cups shredded fontina cheese (about 5 ounces)

Instructions:

1. Preheat your oven to 350°F and arrange a rack in the middle.
2. Roast the eggplant in the skillet until tender and lightly browned, about 25 minutes.
3. Sauté the mushrooms, onions, and garlic in the same skillet until the mushrooms are browned and the onions are softened.
4. Add the olives, crushed tomatoes, and water to the skillet, stirring to combine. Bring to a simmer and cook until slightly thickened, about 20 minutes.
5. Meanwhile, cook the polenta according to the package instructions, stirring constantly. Stir in the Parmesan cheese and set aside.
6. Pour the polenta over the eggplant and mushroom mixture, spreading it into a smooth layer. Top with the fontina cheese and broil until browned and bubbly, about 4 minutes.
7. Remove from the oven and let sit for 5 minutes before serving. Enjoy!

Serve with a Side of Fresh Fennel Salad

This dish pairs perfectly with a light and refreshing fennel salad, adding a delightful crunch and freshness to the rich flavors of the shepherd’s pie. Give it a try and experience the ultimate comfort food makeover!